Directions:

Preheat the oven to 400癋 (200癈). Butter and flour 12 financier or barquette molds (available at specialty kitchenware stores). Place on a baking sheet, if necessary.

Mix the almonds, sugar, and salt together. Heat the butter over low heat, just until melted. Whisk the egg whites until they are frothy but barely thickened. Add the butter, egg whites, and vanilla extract to the dry ingredients and fold together.

Divide the batter among the molds, filling halfway. Bake for about 12 minutes, or until they spring back when pressed lightly. Cool briefly, remove from the molds onto a wire rack, and cool completely.

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